Plus... Australia’s best young chef cooks up some fabulous but frugal recipes ahead of Tasting Australia this weekend.
STEWART WESSON’S RECIPES FOR FAMILIES ON A BUDGET
Roasted pumpkin risotto with sage, kale and Adelaide Hills goat’s curd
300g Arborio rice
Quarter of a jap pumpkin
Quarter bunch sage
1 onion diced
1lt vegetable stock
200g soft goat’s curd
Quarter bunch of kale
Firstly scrape the seeds out of the pumpkin. Put it on a tray with oil and salt and roast in the oven at 180c for 10 minutes until crispy.
Wrap the pumpkin in foil with a little oil and water and roast in the oven at 180c until it’s really soft.
Once the pumpkin is cooled, scrape out the flesh and mash up. Discard the skin.
Next, in a heavy based pot, cook the onions and sage for five minutes until soft, then add the rice and cook for another two minutes. Add the stock and place a lid on the pot and cook for 15-20 minutes or until the rice is cooked.
Add the pumpkin and kale leaves, put the lid back on and take off the heat. Leave for five minutes.
Add half the goat’s curd, mix well and season.
Serve on to a plate adding more goats curd on top and the toasted pumpkin seeds.
Italian sausage pasta, fennel seeds and broccoli
600g good quality Italian sausage
1 packet rigatoni pasta
Pinch fennel seeds
Pinch chilli flakes
Half a head of broccoli
20g chopped basil
20g chopped parsley
100ml olive oil
2 tomatoes diced
Bring a big pot of salted water to the boil. Once boiling, add your pasta and cook for the recommended time.
Once cooked, drain off and keep aside.
In a pan heat up the olive oil. Meanwhile squeeze the filling out of the sausages and fry in the hot pan until coloured and the flavours are coming from the sausage into the oil.
Add the chilli flakes and fennel seeds and fry for two minutes.
Cut the broccoli into small florets and add to the pan along with the tomatoes.
Cook down until the juice comes out of the tomato and starts to make a sauce.
Add the cooked pasta, fresh herbs and seasoning and serve.
Fig and puff pastry tart
1 sheet puff pastry
75g brown sugar
Heat the oven to 220c. Meanwhile cut the puff pastry into a 10cm x 20cm rectangle.
Beat the egg with a whisk then, using a pastry brush, brush the pastry then bake in a oven for 15 minutes.
Cut the figs in half and, when the puff pastry comes out the oven, place them on top with the flesh side facing outwards.
Sprinkle with the brown sugar and bake in the oven until the sugar caramelises – around 10 minutes.
Remove from the oven and serve with whipped cream.